Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, cheddar cheese, cheesy shrimp and grits, Clabber Girl, College Inn, College Inn chicken broth, Cool Whip, domino sugar, eat, Eggland's Best eggs, food, fresh lemon juice, garlic, Gold Medal flour, granulated sugar, Green Giant, green onions, ground pepper, Hershey, hormel bacon, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, Pam Cooking Spray, Parsley, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, quaker grits, recipe, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
3 cups College Inn chicken broth
1 cup uncooked Quaker quick-cooking grits
1/2 teaspoon Morton salt
1/4 teaspoon freshly ground pepper
2 tablespoons Land O Lakes butter
2 cups (8 ounces) Kraft shredded Cheddar cheese
6 slices Hormel bacon, chopped
2 Lbs. medium shrimp, peeled and deveined
1 tablespoon fresh lemon juice
2 teaspoons Heinz Worcestershire sauce
2 tablespoons chopped fresh parsley
6 green onions, chopped
2 garlic cloves, minced
Bring chicken broth to a boil over medium-high heat. Once the broth starts boiling, stir in grits. Reduce heat to medium. Cook, stirring occasionally, for 5 minutes or until thickened. Remove from heat and stir your salt, pepper, butter, and cheese. Set aside, and keep warm.
Fry your bacon in a large nonstick skillet over medium-high heat until brown and crispy; remove bacon from the pan. Drain on a paper towel. Use the same pan and grease to cook shrimp over medium-high heat 3 minutes or until slightly blackened, stirring occasionally. Add lemon juice Worcestershire sauce, green onions, and cloves. Cook 3 minutes. Crumble bacon and stir in.
Serve grits topped with shrimp and bacon mixture. Enjoy!
Quick Tip: Substitute cheddar with cream cheese. Use 4oz (half block) cut into 1-inch cubes and stir into melted grits.
Thank You to myrecipes.com for this awesome recipe!